Curry Leaf or Karuveppilai is a good source of iron. It is loaded with numerous nutritious vitamins and minerals. It is very good for the diabetics, young and the old. This rice is a very good lunch box menu and is ideal for the summer heat. It is easy simple yet tasty.
Now let us see how to make karuveppilai sadham
Preparation time - 30 minutes
Cooking time - 10 minutes
Serves - 2
Ingredients:
Cooked rice - 2 cup
Gingelly oil - 1 tsp
To temper:
Oil - 2 tsp
Mustard - ½ tsp
Urad dal - ½ tsp
Cashew - 6
Dry roast and grind:
Curry leaf (tightly packed) - ½ cup
Urad dal - ¼ cup
Cumin - 1 tablsp
Pepper - 1 tablsp
Salt - to taste
Method:
Wash and dry curry leaves in the shade. Dry roast curry leaf, urad dal, cumin, pepper and salt separately till nice aroma comes.
Set aside to cool and grind.
Add 1 tsp gingely oil in the cooked rice and fluff with a fork. Heat oil in a tadka pan and add all the tempering items given under “to temper.”Add 2 to 3 tsp curry leaf powder and temperings to the rice and mix well.
Serve with vadam or pappad. I served with rice vadam.
Note:
If you want you can add peanuts while tempering.
If you want you can add red chillies instead of pepper. But I like pepper taste.
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